Proteins are long chains of amino acids linked by peptide bonds. Due to protein splitting with acid, alkali, or enzyme the long chains are broken to form shot chains of amino acids. Hydrolysis is a natural process which improves functional properties and enhances bioavailability and bioactivity of the protein. After hydrolysis protein digestibility is increased, without altering the nutritive value of the original material and this is suitable in liquid food formulation which is designed for patients who are unable to take ordinary food proteins.
Proteins are polymers of amino acids joined together by peptide bonds. Proteins are the building blocks of body tissue, and can also serve as a fuel source. Proteins are constantly synthesized and degraded in living entities through metabolic processes for energy recovery and storage. Proteins play very important role in living organisms by participating in every process within cells. With the increased attention on health and body building the number of gyms and health clubs are increasing over a world. Protein ingredients are widely consumed in health and wellness food in the form of pre workout fuel, post workout replenishment. In addition, it is also used in food and beverages, pharmaceuticals and some cosmetic products.
Adequate intake of vitamin D instruments a regularised absorption of calcium and phosphorous minerals in one’s body. Consumers are well aware of the pivotal role of vitamin D ingredients in maintaining a healthy composition of bones and teeth. Consumption of food, beverages and medicines containing vitamin D ingredients is growing in the world. Medical research and clinical trials have attested the advantage of consuming vitamin D ingredients for treatment of prevalent disorders such as multiple sclerosis, type 1 diabetes, and even cancer. A recent study published by Future Market Insights estimated that in 2016, more than 10,000 tonnes of vitamin D ingredients were sold in the world. The study further predicts that by the end of 2026, the global vitamin D ingredient consumption will have soared robustly at 10.6% CAGR and reached 30,000 tonnes.
Prebiotic ingredients are non-digestible ingredient which are neither digested nor absorbed by the body and helps to stimulate the growth and maintain the activity of beneficial gut micro flora by acting as substrate for them. Prebiotics are fibers which founds in plant sources such as asparagus, okra, onion, roots and others. In proper functioning state, human body can extract, transport and retain essential nutrients, vitamins from consumed food. Useful bacteria and other micro-organism, hormones helps human body to digest food to maintain proper health status and enhances immune strength. Bacteria derives energy from non-digestible fibers which supports them to thrive and multiply in number inside the human body. The beneficial bacteria that flourish in a prebiotic-rich gut help to fight against unhealthy bacteria and reducing various digestive problems and ensures to maintain immunity against illnesses.
Milk ingredients are the type of ingredients rich in essential nutrients. Milk ingredients are of various types including casein, lactose and milk protein concentrate and milk protein isolates. Milk has a relatively limited shelf life, but its ingredients possess relatively longer shelf life. Milk ingredients are used in various applications such as in supplementary foods and ready to use foods. Various milk ingredients such as casein and caseinates are rich in protein and amino acids which have various health benefits associated with its consumption.
Bakery ingredients are used in bakery products such as breads, cookies, biscuits, cakes, pizza, tarts, pies, pastries, donuts and frozen baked products. Predominantly it is used in the bakery products to improve the overall product quality, to save time and for longevity. It is important that a good quality ingredient is used while baking to retain its softness and taste. For example in bread making yeast is an important ingredient whose gas produced should be kept inside the dough for the better results.
Big Market Research provides an overview on "Global Whey Protein Ingredient Industry 2015 Deep Market Research Report"
Report Available @ http://www.bigmarketresearch.com/global-whey-protein-ingredient-industry-2015-deep-research-report-market
The Global Whey Protein Ingredient Industry 2015 Deep Market Research Report is a professional and in-depth study on the current state of the Whey Protein Ingredient industry.
The report provides a basic overview of the industry including definitions, classifications, applications and industry chain structure. The Whey Protein Ingredient market analysis is provided for the international markets including development trends, competitive landscape analysis, and key regions development status.
Development of advanced software and tools is supporting a wide range of functions in manufacturing, as end-users focus on incorporating automated tools and technology to improve productivity and reduce operational costs. Development of effective model-based manufacturing technologies has prompted the manufacturing sector to incorporate it in their operations, resulting into rapid, accurate, and affordable production.
Growing popularity of simulation-modelling in manufacturing industry is boosting awareness on the benefits of model-based manufacturing. Usage of solid models in manufacturing procedures has also witnessed an increase in the recent times. Companies want resolutions that allow them to quickly program their parts directly from these solids using the original native CAD data. Feature recognition, reliable data import, and solid based machining are also becoming a necessity.
Whey is a by-product of cheese manufacturing industry. Whey is rich in protein and less in milk fat. This collected whey contains more water hence it is concentrated to remove excess water, demineralized, and then spray-dried to get free flowing powder. Whey protein is of three major types whey protein concentrate, whey protein isolate and whey protein hydrolysate. Demineralized whey powder is white to yellowish in colour, free flowing powder, with typical milk taste and free from foreign odor. While cheese processing various salts are added to milk, hence whey is rich in minerals such as calcium, phosphorous, potassium and others. These mineral are not suitable for infant food formulations. Hence, increasing demand for infant formula is driving the growth of demineralized whey powder ingredient. Demineralized whey powder ingredient is made from fresh, pasteurized whey, collected from cheese production.
Malting is the process of converting cereal grains like barley, wheat and others into malt which can be used in brewing, distilling and in food manufacturing. The cereal grains are germinated by soaking in water then allow to sprout and dried with hot air. During malting process grain starches are converted in simple sugars such as glucose and fructose. Malt ingredients are used in food industry as a food additives which imparts desirable flavor and color to finished product and it helps to modify or stabilize texture of food & beverages. Increasing new food product development to incorporate natural ingredients, and increasing demand for all natural food products is creating opportunities for malt ingredient market.
One can assume that almost every other new recipe developed by culinary experts from all corners of the world will contain some significant contribution of milk or its derivatives. Yogurt continues to be one such by-product of milk that has gained worldwide prevalence for being a key ingredient in specialised production of foods & beverages. The world has acclimated itself to a daily or regular consumption of yogurt in moderate volumes. A recent study conducted by Future Market Insights revealed that by the end of 2016, more than 37,000 KT of yogurt was consumed across the globe. People from all walks of life have cultured a taste for yogurt drinks & beverages. So much so that yogurt has become an integral part of consumers’ daily diets.
Health benefits associated with yogurt consumption, which include lowering incidence of high blood pressure, aiding digestion, improving skin tone and being completely organic, have majorly instrumented the growth in global demand for yogurt-based drinks & edibles. At present, Future Market Insights values the global yogurt market at US$ 86.9 Bn, expects it to soar at 10% CAGR, and bring in US$ 232.1 Bn revenues by the end of 2026. Apropos such projections, the demand for yogurt products in the world is bound to surge, compelling food & beverage makers to extend their production capacity, and concurrently improve their offerings for yogurt consumers.
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According to the report, titled “Carrageenan Gum Market: Global Industry Analysis and Opportunity Assessment, 2016-2024,” the common fallacy that renders carrageenan gum as harmful ingredient has been instrumenting the decelerated growth in its global sales. Misconceptions arising from ambiguous status of carrageenan gum as a viable food ingredient has restrained the market from attaining a steady growth. The global carrageenan gum market, which is presently valued over US$ 700 million, is hence anticipated to register a 4% CAGR and bring in close to US$ 1 billion by the end of 2024.